Mince that doesn't clump!

Fen1

One of the chefs from Ready Steady (Gino the Italian) uses the Jamie Oliver technique: put the mince in batches in a bowl, mix with some oil through the strands, batch cook on a high heat. If you it cook slowly it will steam in its own juices and go tough and grey.

trigger2

personally when its browning I add some water to the pan & stir it frequently bashing as well with wooden spoon, then I drain it & add gravy, veg etc, but I still stir as I go as neither DD, DS or DH like lumpy things !

twink

i always used to brown my mince but am trying to cut down my fat intake so i do as squishy showed me and just put the mince and water in all at once and its easy to break it down then, once its boiling i add the veg and i must say it tastes better like that

lil_me

:rotfl: my fave bits aswell. Yes, brown in a frying pan slowly and bash the heck out of it. I do usually break it up with my fingers first.

teedy23

I,m for the fingers, always have done this.

carriebradshaw

I just use my fingers to seperate it gently as I put it into the pan then brown it and it won't clump up

Buffy_the_Vampire_Bat

Another vote for bashing the hell out of it with a wooden spoon/spatula

looby-loo_2

nickym wrote: »

My top tip is to put the mince into a large bowl, rub a small amount of cooking oil into ur hands & break the mince up before cooking it, I saw Jamie Oliver do it & it works

My French boyfriend showed me this method 30 yrs ago (Oh the memories!) and added quantities of fresh herbs. The result was lots of little pieces, but not mince shapes, more acorn sized pieces. The best spag bog ever.